Individual Pumpkin Cheesecakes
Individual Pumpkin Cheesecakes
Serves 12. Serving Size: 1 cheesecake
Adapted from Coffee-mate.
Ingredients:
- 12 foil cupcake liners
- 1 pkg. (8 oz.) fat free cream cheese, at room temperature
- 1 package (8 oz) 1/3 fat cream cheese, at room temperature
- 1/2 cup splenda or sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- Pinch of salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tablespoons low-fat Coffee Mate Natural Bliss vanilla liquid creamer
- 1/4 cup graham cracker crumbs
- 1 apple, thinly sliced (optional, for garnish)
Directions:
- Preheat oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- Beat cream cheese, splenda, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
- Divide white cream cheese batter evenly among prepared cups; sprinkle 1tso graham cracker crumbs onto each cheesecake; top evenly with pumpkin batter.
- Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for at least 4 hours before serving. Top with thin apple slices to garnish, if wanted. Note: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.
Nutritional information per serving:
Calories: 104.4
Fat: 5.4 grams
Carbohydrates: 7.5 grams
Fiber: 1.3 grams
Protein: 5.5 grams
Weight Watchers Points: 3